Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon Vanilla Bean Paste or Pure Vanilla Extract
  • juice of half a Lemon
  • 1/2 teaspoon Cream of Tartar
  • 1 1/2 tablespoons Cornstarch
  • 1 1/4 cups Superfine Sugar
  • 6 ounces Egg Whites, about 5-6 large eggs
  • 1 1/2 cups Fresh Raspberries
  • 2-3 tablespoons Granulated Sugar, depending on sweetness preferences
  • 1 tablespoon Chambord Liquer
  • 1 cup Heavy Cream
  • 1 teaspoon Vanilla Bean Paste or Pure Vanilla Extract
  • 1 teaspoon Powdered Sugar
  • Lemon Curd - Get the Recipe Here or use store bought.
  • Whipped Cream
  • Chambord Raspberries
  • Fresh Raspberries
  • Mint Leaves, optional garnish

Instruction

  • Prepare by preheating your oven to 250 degrees F.
  • Line a baking sheet with parchment paper. Then, trace circles to use as guides on the sheet of parchment paper. Set aside.
  • Divide the egg whites from the yolks. Save the yolks the lemon curd or another favorite recipe that requires egg yolks.
  • Bring the egg whites to room temperature for 30 minutes before beginning the recipe.
  • Whisk the cornstarch and sugar together in a small bowl. Set aside.
  • Add the egg whites and cream of tartar to the bowl of a stand mixer. Using the whisk attachment, decrease to low speed. Mix for 1 minute, then gradually increase the speed to medium-low.
  • Continue to beat at medium-low for another minute, then increase mixer's speed to medium. Continue until the mixture has small bubbles and soft peaks start to develop, about 2 minutes.
  • Slowly add the sugar mixture into the bowl as the mixture continues to beat. Increase the speed to medium-high. Beat for 2 minutes.
  • Add the vanilla and lemon juice. Increase the speed to high and beat for an additional 2-3 minutes. It is ready when the meringue is shiny and has developed stiff peaks.
  • For individual pavlovas, you can spoon little nests (6-8 total) of meringue onto the prepared baking sheet.* Then, bake at 250 degrees F for 45 – 65 minutes. Rotate the pan(s) halfway through baking.
  • Finished meringue should be crisp and dry, but not cracked. The insides will have a marshmallow-like consistency. Cool baked meringue on a wire rack.
  • While baking, prepare the lemon curd and whipped cream. Store both in the refrigerator until the pavlova assembly stage.
  • In a medium bowl, combine 1 cup of raspberries, the granulated sugar, and the chambord.
  • Slightly mash the berry mixture and stir well so the raspberries are evenly coated with the chambord, the juices, and the sugar.
  • Let the raspberry mixture sit for 30 minutes, stirring every 10 minutes or so, until the sugar is completely dissolved.
  • If you don't like the seeds in the raspberry mixture, you can press it through a strainer to remove the seeds and discard them.
  • Combine the cold heavy cream and vanilla or vanilla paste in a chilled non-reactive bowl.
  • Whisk by hand or using an electric mixture until the cream holds a loose peak. A soft peak will hold a lazy curve when the beater or whisk is held upside down.
  • Then, sprinkle the sugar on top of the whipped cream and continue beating until soft peaks are formed.
  • Just before serving, layer lemon curd on top of the meringue, letting it slightly ooze out the sides of the outer shell.
  • Top with the prepared whipped cream, some of the macerated raspberries, and a few fresh raspberries.
  • Serve immediately.